Bhaiyaa, ye Doodh kaunsa hai? Gaay ka hai ki Bhains ka?🐮 This is a very typical question in every local market. Each variety of milk has different uses and nutritional values. Still, we have to have this sorted. In India, we use both types of milk for various purposes.
Cow’s milk is commonly used in making dairy products such as cheese, yogurt, and ice cream. Whereas, Buffalo milk is well-suited for making dairy products like butter, ghee, and cheese due to its high fat content.
To learn more, let’s dive into the creamy (and sometimes not-so-creamy) world of different types of milk varieties that are changing how we eat, cook, and drink across India and beyond.
Different Types of Milk
Milk varieties span traditional dairy and diverse plant-based alternatives. Cow’s milk, the most prevalent, is available in varying fat percentages, from whole to skim, and includes options like organic and lactose-free.
Plant-based milks, catering to dietary restrictions and preferences, are derived from sources like almonds, soy, oats, and coconuts, each offering distinct nutritional profiles and flavours.
These alternatives provide options for those seeking dairy-free choices, while traditional dairy continues to be a staple for many.
The Traditional Option: Cow’s Milk
Cow’s milk remains the gold standard against which all alternatives are measured. With approximately 8 grams of protein per 250ml serving, it’s a nutritional powerhouse providing calcium, vitamin D, and vitamin B12.
“India’s milk production has experienced substantial growth in the last decade, achieving a 6% Compound Annual Growth Rate (CAGR).
This expansion is demonstrated by an increase from 187.30 million tonnes in 2018-19 to 230.58 million tonnes in 2022-23. According to the FAO Dairy Market Review (2023), India’s milk production is projected to reach 236.35 million tonnes in 2023-24, representing a 2.5% annual growth rate.
This exceeds the global milk production growth rate of 1.3% for 2023, indicating India’s strong performance in the dairy sector.”
Cow’s milk comes in several varieties:
- Full-fat (whole) milk contains around 3.5% fat, offering that rich, creamy taste many Indians grew up with.
- Semi-skimmed milk contains 1.7% fat, striking a balance between nutrition and reduced fat content.
- Skimmed milk contains less than 0.3% fat, making it the leanest option.
Despite its popularity, approximately 60-65% of the Indian population experiences some degree of lactose intolerance, leading many to seek alternatives.
Buffalo Milk: India’s Secret Favourite
While cow’s milk dominates global markets, buffalo milk holds a special place in Indian households. Richer and creamier than cow’s milk, buffalo milk contains nearly 100% more butterfat and 40% more protein.
This higher fat content makes buffalo milk ideal for producing ghee, paneer, and other traditional Indian dairy products. In fact, about 55% of India’s milk production comes from buffaloes, making it an economic cornerstone for rural communities.
With its distinctive taste and nutritional profile (providing more calcium and less cholesterol than cow’s milk), buffalo milk continues to be particularly popular in northern and western India.
Here’s a nutritional comparison table of cow milk vs buffalo milk per 100 ml:
| Nutrient | Cow Milk | Buffalo Milk |
|---|---|---|
| Calories | ~66 kcal | ~97 kcal |
| Protein | ~3.2 g | ~4.5 g |
| Fat | ~3.9 g | ~6.9 g |
| Carbohydrates (Lactose) | ~4.8 g | ~4.9 g |
| Calcium | ~120 mg | ~178 mg |
| Cholesterol | ~14 mg | ~8 mg |
| Water Content | ~87% | ~82% |
| Vitamin A | Lower | Higher |
| Vitamin D | Present | Present |
| Texture & Colour | Thinner, pale white | Thicker, creamy white |
| Shelf Life | Shorter | Longer (due to higher fat)** |
Key Differences:
- Buffalo milk has more calories, fat, protein, and calcium, making it richer and creamier.
- Cow milk is lighter and easier to digest, making it a better option for children or elderly individuals.
The Different Types of Milk [Plant-Based Alternatives]
Environmental concerns, lactose intolerance, and changing dietary preferences have fuelled a plant-based revolution in the milk industry. The Indian plant-based milk market was valued at approximately ₹250 crore in 2020 and is projected to grow by 20% annually.
Soy Milk: The Protein Champion
Soy milk leads the plant-based pack with a nutritional profile closest to cow’s milk. Containing roughly 7 grams of protein per 250ml, it offers:
- A complete protein source containing all essential amino acids
- Naturally occurring isoflavones that may support heart health
- A neutral taste that has improved significantly with modern processing techniques
Once considered an acquired taste, modern soya milk varieties have overcome the ‘beany’ flavour that previously limited their appeal. The Indian soya milk market is expected to grow by 15% annually through 2025.
Almond Milk: Low-Calorie Favourite
Almond milk has captured the imagination of health-conscious consumers with its:
- Low calorie content (just 30-50 calories per 250ml serving)
- Naturally occurring vitamin E
- Subtle, nutty flavour that pairs well with coffee and tea
However, it’s worth noting that almond milk typically contains only about 1 gram of protein per serving – significantly less than dairy milk or soya alternatives.
Environmentally conscious consumers should be aware that almond production requires substantial water resources, with each litre of almond milk requiring approximately 371 litres of water to produce.
Oat Milk: The Sustainability Star
The newest darling of coffee shops across India’s metropolitan cities, oat milk offers:
- A creamy texture that froths beautifully for cappuccinos and lattes
- Higher fibre content than most milk alternatives
- A significantly lower environmental impact than almond milk
Producing one litre of oat milk requires just 48 litres of water – a fraction of what’s needed for almond milk. This sustainability advantage has helped oat milk capture approximately 15% of the plant-based milk market in urban centres.
Coconut Milk: The Tropical Option
Already familiar in Indian cuisine, coconut milk has found new life as a dairy alternative with:
- Rich medium-chain fatty acids that are easily metabolised
- A distinctive tropical flavour
- Versatility in both sweet and savoury applications
While traditional coconut milk used in cooking is quite calorie-dense, beverage versions are typically diluted and contain roughly 50-70 calories per serving.
Speciality Animal Milks
Goat’s Milk: The Digestible Alternative
Though less common in India, goat’s milk consumption is growing at 12% annually, particularly among those with cow’s milk sensitivities. Its advantages include:
- Smaller fat globules and different protein structure that may be easier to digest
- Similar nutritional profile to cow’s milk
- Distinctive flavour that complements certain regional cuisines
A2 Milk: Traditional Breeds Make a Comeback
A2 milk comes from cows that produce only the A2 type of beta-casein protein. Indigenous Indian cattle breeds like Gir and Sahiwal naturally produce A2 milk, which some research suggests may be easier to digest.
The premium A2 milk market in India is growing at 25% annually, with consumers willing to pay up to 50% more for this traditional option that connects modern nutrition with India’s agricultural heritage.
Choosing the Right Milk: Factors to Consider
When selecting your milk, consider:
- Nutritional needs: Are you looking for protein, calcium, or reduced calories?
- Dietary restrictions: Do you have lactose intolerance or allergies?
- Environmental impact: Different milk types have vastly different carbon and water footprints
- Taste preference: The flavour profile varies dramatically across milk types
- Intended use: Some milks perform better in cooking, others in coffee or tea
Conclusion
From the village dairy farmer delivering fresh buffalo milk to the urban professional grabbing an oat milk latte, milk in its many forms remains central to Indian dietary traditions and innovations. The explosion of options in the different types of milk reflects our increasingly diverse nutritional needs, environmental concerns, and culinary preferences.
Whether you’re sticking with traditional dairy or experimenting with plant-based alternatives, understanding the unique properties of each milk type empowers you to make choices aligned with your health goals and values. The next time you reach for that glass of milk or add it to your morning chai, you’ll know exactly what you’re consuming and why it’s the right choice for you.
Are you ready to explore beyond your usual milk choice? Perhaps it’s time to bring a new variety into your kitchen and discover the differences for yourself. After all, in a country with such rich culinary traditions as India, there’s always room for both honouring the past and embracing new possibilities.